Mr. Riggs Wines Shine at Winemakers’ Dinner at Roemer Utrecht.

All the way from McLaren Vale, we were invited by 2Islandwines to attend the Mr. Riggs Winemakers‘ Dinner, with winemaker Ben Riggs, at Roemer Wine and Food in Utrecht. What followed was a memorable evening, of which our Janne reports.

Roemer, where wine meets gastronomy: A Perfect Pairing

The winemakers’ dinner was hosted at Roemer, Leidsche Rijn in Utrecht, a restaurant where everything just clicks. The atmosphere, the staff, the food and, of course, the wines. We had the privilege of sitting at the chef’s table, the best spot in the restaurant, right in front of the kitchen.

Roemer is the place to be if, like us, you’re a wine geek, wine lover or just a true wine enthusiast. Paired with their fine dining menu, it’s a great place for foodies. The staff is really friendly and well-trained and the sommeliers share our deep passion for wine.

A short note; Janne requested a menu without meat, so for two courses she was not able to provide a complete review of the pairing.

We kicked things off with a ceviche of hake, olives and carrot, paired with the first wine, Clare Valley Riesling (more on that later). The combination of flavors worked beautifully, and the acidity of the Riesling was spot on.

Next up: winter cod with a hollandaise sauce, beurre noisette and a cauliflower crème. A dish with fuller flavors calls for a wine with more body, so Chardonnay it is! For me, the following course was langoustine with bisque and sweet potato, while others enjoyed a lighter meat dish, paired with a Tempranillo.

Main course: tuna, Jerusalem artichoke and beet. The earthiness of the Shiraz complemented the beetroot perfectly, but, just like the previous dish, the Shiraz was a little too bold for the tuna. Though, to be fair, it was originally meant to pair with meat.

And then, dessert. Or should I say… breakfast? Wait, what?! A twist on ‘wentelteefjes’—a Dutch breakfast classic that instantly brings childhood nostalgia for the dutchies among us. But this time, reinvented as dessert. Think bread soaked in egg, sugar and cinnamon, topped with an ‘egg’, made of passionfruit! Paired with a late harvest Viognier, it was breakfast like we’d never had before. Loved it!

Mr. Riggs

Mr. Riggs is the personification of Ben Riggs. With 47 vintages under his belt, Ben Riggs is an icon in the winemaking industry in South Australia. After graduating from Roseworthy Agricultural College in Adelaide, he worked vintages in Bordeaux, Napa Valley, Greece, Italy and the South of France. In both 2005 and 2013, Ben Riggs was nominated for Gourmet Traveler Winemaker of the Year.

The winery, including its viticulture, is focused on sustainability and is a certified member of Sustainable Winegrowing Australia. Founded in 2001, it follows Ben Riggs’ philosophy: making unpretentious wines that express the essence of the vineyard and regional terroir, in a style he loves to drink—big, rich, and complex. The grapes are sourced primarily from McLaren Vale, Clare Valley, Adelaide Hills, and Coonawarra.

McLaren Vale

Mr. Riggs is based in McLaren Vale, one of Australia’s premier wine regions, covering 7,438 hectares. Renowned for its Mediterranean climate and diverse terroir, it borders Adelaide to the north and the Mount Lofty Ranges to the east and south. The region is particularly famous for its Shiraz but also excels in Grenache, Cabernet Sauvignon, and emerging Mediterranean varieties like Tempranillo and Sangiovese. With a strong focus on sustainable and organic viticulture, McLaren Vale blends tradition and innovation, making it a must-visit destination for wine lovers.

2021 JFR Shiraz – McLaren Vale

The first Shiraz crafted by Ben Riggs for the Mr. Riggs Company; this wine carries a deep personal significance. JFR stands for John Frederick Riggs, Ben’s father—the inspiration behind his winemaking journey. And you can taste that passion in every sip! This is Shiraz as it’s meant to be: bold, deep in color, and bursting with black fruits without tipping into jammy territory. Pepper leaps from the glass, while layers of spice and earth add complexity and structure, leading to a long finish. True to Ben Riggs’ signature style—big, rich, and complex—this wine also boasts vibrant acidity and seamlessly integrated tannins. Fermented in traditional open fermenters, it then ages in 80% French oak and 20% American oak, with 35% of the barrels being new. Cheers to you, Ben!

We award this wine with a 93-point DWA Score

2018 Sticky End Viognier, Generation Series – McLaren Vale

We wrapped up dinner with a late-harvest Viognier! Sourced from Bosworth Edge Hill Vineyard in Willunga, a subregion of McLaren Vale, this fruit-driven sticky is inspired by the Italian Passito style—less botrytis, more classic Viognier character. Hand-picked into small crates and stacked for airflow, the grapes dried for three weeks before being gently crushed, pressed, and sent into French barriques (20% new), resting on lees for six months. Resulting in a beautiful floral and aromatic Viognier, with pear, marmalade and orange, yet crisp and refreshing with bright acidity. We’ll take two, thanks!

We award this wine with a 90-point DWA Score

Clare Valley

Particularly famous for Riesling, Clare Valley’s high altitude, cool nights, and limestone-rich soils create ideal conditions for crisp, aromatic, and long-lived white wines. While Riesling is the standout, the region also excels in Shiraz and Cabernet Sauvignon, producing rich and elegant reds. A mix of historic wineries, boutique producers, and scenic vineyard landscapes make this a charming and highly regarded wine region.

2024 Watervale Riesling, Regional Series – Clare Valley

If you can’t handle the sharp acidity of German Rieslings, try one from Clare Valley! This wine is a stunner. The acidity is still there, but the flavors are riper, with a beautiful aroma palette. Think petrol, citrus and apples. A great minerality made it a perfect match for the ceviche of hake served at the dinner at Roemer Utrecht.

This Riesling comes from Brysky Vineyards, where the vines are planted using single cordon trellising, a classic Clare Valley tradition. The fruit is machine harvested, crushed to stem, and then pressed—keeping the pressings separate from the free-run juice. After a light clarification, the wine goes through a gentle cold settling before tank fermentation with a complex German yeast strain.

We award this wine with a 89-point DWA Score

Adelaide Hills

A cool-climate wine region well known for its Sauvignon Blanc, Chardonnay, and Pinot Noir. Its high altitude and diverse microclimates allow for a wide range of styles, from crisp, vibrant whites to refined, structured reds. The region has a strong reputation for innovation, with winemakers embracing minimal-intervention techniques and alternative varieties such as Grüner Veltliner. With its picturesque rolling hills, boutique cellar doors, and proximity to the city, Adelaide Hills offers world-class wine and scenic charm.

2021 Cold Chalk Chardonnay – Adelaide Hills

Oaky Chardonnay lovers, take notes! Ben fell in love with Chardonnay in the 1980s—back when they were described as ‘like drinking cold chalk soup.’ That inspiration led him to craft this beloved Adelaide Hills Chardonnay. This style Chardonnay has complexity, bright acidity, and well-integrated oak aromas, with added complexity from lees aging. On the nose, it’s smoky, herbal and lightly vanilla, with clear sur lie influences like brioche. Still, the fruit shines through. Great aging potential here!

Tomich’ Vineyard in the Adelaide Hills is the perfect cool-climate site to craft a dry Chardonnay. On average, this area sits 2.5 degrees cooler than McLaren Vale. The vines are trained with vertical shoot positioning and feature a mix of French Dijon clones—96 and 76—along with a touch of American clone I10. The French clones bring rich pear and apple notes with a lingering minerality, while the American clone adds sharp citrus and a crisp acid line.

We award this wine with a 91-point DWA Score

2023 Yacca Paddock Tempranillo – Adelaide Hills

This open fermented Tempranillo is quite different from its Spanish counterparts. Planted in 2000, these east-facing vines sit in a site that’s about 2.5 degrees cooler on average than McLaren Vale, just 5km away. Left on skins for 7 days before being gently pressed with a membrane bag. Fermentation finished in 33% new French oak, with the rest in 2-year-old French oak. After malolactic conversion, the wine stayed on its gross lees for a couple of months, adding texture and creaminess. The result? A redder fruit-driven Tempranillo, with great acidity, noticeable tannins and dried herb aromas. Grown in a cool climate, which enhances its fruity character with a hint of liquorice—a great choice for food pairing!

We award this wine with a 89-point DWA Score

Coonawarra

Last but not least, Coonawarra is a renowned wine region celebrated for its distinctive terra rossa soil. Combined with a cool climate, this produces some of Australia’s finest Cabernet Sauvignon, known for its deep concentration, elegance, and superb aging potential. While Cabernet Sauvignon is the star, Coonawarra also delivers high-quality Shiraz and Merlot. With a rich winemaking history and a strong focus on terroir-driven wines, this region is a must-visit for lovers of bold yet refined reds.

Coonawarra is another region where Mr. Riggs produces his wines. There was no pairing with this however, so you’ll have to discover this one yourself!

Conclusion

This winemaker’s dinner gave us a fantastic introduction to the wines of Mr. Riggs, and we’re glad it did. Great wines from great regions, but most importantly, crafted by a passionate and talented winemaker. A true treasure for the Netherlands, brought to us by 2Islandwines.

Thanks, Ben and Ben, for the invite, see ya in Australia! 

This article is written by our own Janne van Lieshout. The wines of Mr. Riggs are imported in the Netherlands and available through 2islandwines. We would like to thank 2islandwines (Ben), Mr Riggs (Ben) and Roemer for the splendid night!